Red Curry Chicken

I have a slight obsession with Curry. Maybe it’s because I’m half Jamaican or it could be that one of the best basketball players in the NBA has the last name of Curry. Either way, curry has to be one of the most delicious things since chocolate. Ok, I’m exaggerating but curry is pretty darn good. Growing up, I only thought curry existed in the Jamaican culture. It wasn’t until I finally visited an Indian restaurant in my twenties that I realized that other cultures used curry too. Who knew? The odd thing is that Indian curry and Jamaican curry taste quite different but both are delightfully good. Recently, I had the pleasure of discovering Thai red curry paste.

Red thai curry was a new concept to me. Curry is yellow but this red thai curry paste can be found in your International section of Harris Teeter. I actually ended picking up some red thai curry for another recipe I found on another blog. That recipe was delicious and I may blog about it, but not today. I honestly had no clue on what I would do with the rest of the red curry I purchased. Then the light bulb clicked and this recipe came about.

This recipe…this curry…will have you fall in love with curry all over again. I like to eat it with white rice because I like to eat almost everything with white rice. Here are the deets: